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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Southwestern Omelet

Source: dLife

Salsa adds a great "south of the border" taste to this hearty vegetable omelet.

Nutrition Facts

Makes 1 servings
Amount Per Serving

Calories	157.6

Total Carbs	8.1 g

Dietary Fiber	0.8 g

Sugars	5.3 g

Total Fat	2.9 g

Saturated Fat	1.8 g

Unsaturated Fat	0.0 g

Potassium	458.5 mg

Protein	22.7 g

Sodium	508.5 mg

Dietary Exchanges 2.9 Fat, 1.0 Vegetables, 3.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 6.0
6 each egg whites 2.0
2 tbsp chopped red bell peppers 2.0
2 tbsp chopped tomato 1.0
1 tbsp fresh mushroom slices 1.0
1 tsp minced onion 3.0
3 tbsp salsa 1.0
1 tbsp sour cream

Directions

In medium bowl, combine egg whites, bell pepper, tomato, mushroom, and onion.
Coat medium nonstick skillet with cooking spray. Heat over medium. Pour egg mixture into skillet.
With spatula, lift edges of eggs as they start to set, tipping pan allowing uncooked eggs to run underneath. Cook for 2 to 4 minutes or until almost set.
Flip omelet, cook additional minute. Fold omelet in half, moving to serving plate. Garnish with salsa and sour cream . Serve immediately.